Lenten meal plan....

Since joining Pinterest I have come to experience oodles and OODLES of new websites; craft sites, re-purposing sites and mostly FOOD websites.

Well, one of the recent food sites that really stood out for me is Closet Cooking. The blogs author, Kevin Lynch, is based out of Toronto, Canada. His blog title, Closet Cooking...Cooking in a Closet Sizes Kitchen, kinda makes me giggle. For, here is this ordinary guy that has created numerous fabulous recipes in a pint-sized space. It has encouraged me; for if this guy, in cramped quarters, can be inventive...why can't I?!

The recipe index is extensive and impressive! Whew...where does one start?!

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One recipe that will be a must-try in the coming weeks, for St. Patrick's Day, will be the Irish Soda Bread.

Irish Soda Bread ~ Closet Cooking

                                                       Ingredients:

1 cup all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup rolled oats

1 cup buttermilk



Directions:

1. Mix the flour, baking soda, salt and rolled oats in a bowl.

2. Mix in the buttermilk and form a dough.

3. Shape the dough and place it on a baking sheet or in a loaf pan.

4. Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).

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Also, since being Lent, the Beer Battered Fish looks AMAZINGLY yummmy!!



Beer Battered Fish ~ Closet Cooking

 
Ingredients:


1 bottle beer

2 cups flour

1 teaspoon baking powder

1 large egg (lightly beaten)

1 pound cod fillets (or halibut, or haddock, etc., cut into serving sized pieces)

salt and pepper to taste

1/2 cup flour

oil for frying



Directions:

1. Mix the beer, flour, baking powder, salt and egg into a batter in a bowl.

2. Season the fish with salt and pepper.

3. Dredge the fish in the flour and shake off any excess.

4. Dip the fish into the batter.

5. Fry the fish in preheated 375F oil until cooked, about 4-5 minutes.

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This fish would go wonderfully with My Son's Coleslaw!

Coleslaw:


1 small head of cabbage, shredded

1 small carrot, grated

1/2 cup chopped celery



Dressing:

1 cup light mayo (the recipe calls for Miracle Whip..but, we chose mayo)

1/4 cup milk

1/4 cup vinegar

1/4 teaspoon salt

6 tablespoons sugar

1/2 teaspoon celery seed



Shred cabbage into bite sized pieces. Grate carrot. Mix together. Mix dressing and add to cabbage mixture. Cover and refrigerate until ready to eat. You can make this WELL ahead of time and it tastes even BETTER!

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                                                                     Happy cooking!